Recipe courtesy of Rob Eggleston, Executive Chef, Seamore’s
Serves: 6-8 (ideally as a party appetizer)
2 sockeye salmon fillets (2 oz per skewer)
1 cup water
5 tablespoons brown sugar
¼ cup Tamari soy sauce
1 tablespoon honey
1 clove fresh garlic, minced
1 small piece fresh ginger, minced
½ teaspoon red chili flakes
2 tablespoons cornstarch + ¼ cup cold water
Oil (chef's note: canola oil or safflower oil are on the healthier side more so than vegetable oil. Canola oil and safflower oil also have a higher burning temperature than olive oil so they oil won't burn as quickly and as hot)
Remove skin from Salmon and slice in half inch pieces.
In a saucepan, saute garlic and ginger. Add water and whisk in honey, brown sugar, tamari, and chili flakes and bring to a low rolling boil.
Continue cooking on a low boil for 10 minutes.
In a separate bowl, make cornstarch slurry by adding cold water and mixing until smooth. Whisk into hot sauce until combined and sauce thickens.
Use the teriyaki as a marinade before grilling (medium high heat, 2 minutes each side) sockeye salmon, or as a dipping sauce on the side. Note, this teriyaki sauce can also be used for grilling whole pieces of sockeye salmon to make a dinner main course at home.